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Shrimp Salad with Green Goddess Dressing

Servings 2

Ingredients

For the salad:

  • 1 head butter lettuce
  • 1 large avocado
  • 1/4 c gorgonzola cheese
  • Lemon wedges, for garnish

For the shrimp:

  • 1/2 lb (8 – 10) large shrimp (16 – 20 count per pound) peeled and deveined with tails on
  • 1/2 c white wine
  • Half of one lemon
  • 5 peppercorns
  • 4-5 parsley stems
  • 1 tbsp salt

For the dressing:

  • 2 canned or jarred anchovies, drained and chopped (or 1 T capers)
  • 1 clove garlic, smashed
  • 1 c parsley leaves
  • 1/4 c roughly chopped fresh basil*
  • 2 tbsp fresh tarragon leaves
  • 1/4 c snipped chives (or 4 scallions, trimmed and cut into pieces)
  • 1 tbsp fresh lemon juice
  • 1 tbsp white wine vinegar
  • 3/4 c mayonnaise
  • 3/4 c sour cream (or yogurt, buttermilk)
  • 1 tbsp champagne vinegar (or white wine or sherry vinegar)
  • 1 tbsp dijon mustard
  • Kosher salt and freshly ground pepper to taste

Instructions

Poach the Shrimp

  1. Bring about 1.5 quarts of water to a boil in a large pot or Dutch oven.

  2. Add the white wine, lemon, peppercorns, parsley and salt.

  3. Return to a boil, reduce to a simmer and let the flavors meld, about 10 minutes.

  4. Add the shrimp and cook just until opaque and pink, about 2 minutes.

  5. Drain and place the shrimp in an ice bath.

  6. Chill until ready to compose salad.

Make the Dressing

  1. Place all of the dressing ingredients except the salt and pepper in a food processor or blender. Process until fairly smooth. Add salt and pepper to taste.

Compose the Salad

  1. Wash the lettuce (discarding tough outer leaves) 

  2. Slice the avocado into 1/2 inch slices

  3. Toss the lettuce with the dressing to taste

  4. Arrange a bed of lettuce on two plates

  5. Arrange shrimp and avocado in a spiral pattern on the plate, alternating shrimp and avocado slices

  6. Lightly drizzle additional dressing on shrimp and avocado (optional)

  7. Sprinkle Gorgonzola cheese on top of shrimp and avocado

  8. Serve with lemon wedges

Recipe Notes

* This recipe works well with a variety of herbs such as cilantro, mint or dill. If you have a preference or something on hand, substitute your favorite instead of the basil!